Dairy-Free Keto Spanish Chicken and Cauliflower Rice

Instructions

1. 1Season the about 680 g of chicken thighs with the 1 teaspoon of salt, the 1/2 teaspoon of black pepper, the 1 tablespoon of smoked paprika, and the 1 teaspoon of cumin. Heat an approximately 30 cm skillet over medium-high heat (400°F / 200°C) and add the 2 tablespoons of olive oil. Once the oil is shimmering, place the seasoned chicken thighs in the skillet and cook for 6-8 minutes per side, until browned and an internal temperature of 74°C is reached. Remove the chicken from the skillet and set it aside on a plate.
2. 2In the same about 30 cm skillet, add the 1 medium onion, diced into 1.27 cm (1.25 cm) pieces, and the 1 medium red bell pepper, diced into 1.27 cm (1.25 cm) pieces. Cook over medium-high heat (400°F / 200°C), stirring occasionally, for 5-7 minutes until the vegetables have softened.
3. 3Add the 4 cloves of garlic, minced, and the 2 tablespoons of tomato paste to the softened vegetables in the skillet. Cook and stir for 1 minute more, until the garlic is fragrant.
4. 4Pour the 1/2 cup of chicken broth into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the 1/2 cup of coconut cream until it is fully combined with the broth and vegetables.
5. 5Return the cooked about 680 g of chicken thighs to the skillet, nestling them into the sauce. Bring the sauce to a gentle simmer over medium heat (175°C), then cover the skillet. Let the chicken simmer in the sauce for 10 minutes, allowing the flavors to combine and the chicken to heat through.
6. 6While the chicken simmers, add the 4 cups of cauliflower rice to a separate pan over medium heat (175°C). Cook, stirring occasionally, for 5-7 minutes until the cauliflower rice is tender.
7. 7Divide the cooked 4 cups of cauliflower rice among four plates. Place the chicken thighs and sauce over the cauliflower rice, then garnish each serving with the 2 tablespoons of chopped parsley.

Substitutions

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